Ingredients
- 6.0006 avocados, peeled & pitted
- 2.0002 onions, peeled and sliced
- 1.0001 shallot, peeled and sliced
- 1.0001 stalk celery, cleaned and rough chop
- 1.0001 cup dry white wine
- 2.0002 cup vegetable or chicken stock
- 2.0002 bay leaves
- 6.0006 peppercorns
- 1.0001 bunch fresh thyme
- 1.0001 cup heavy cream
- 1.0001 Tbsp. olive oil
- 5.0005 dashes tabasco
- 0.000 sea salt and cracked pepper to taste
Instructions
- In medium saucepan on medium high, heat olive oil. Add shallots, celery and onions and sauté until translucent. Deglaze with white wine and reduce until nearly evaporated. Add vegetable stock and reduce by 2/3. Add cream, bay leaves, peppercorns and fresh thyme and reduce until light thickness. Strain through fine sieve and let cool to room temperature.
- Prepare avocados, and add to food processor with prepared soubise mixture. Process quickly (mixture will break if over-processed) and season to taste. Adjust to desired consistency with stock. Strain and reserve.
Serving Sugestion:
Try this with Chef Nason's Avocado and Georgia Jumbo Lump Crab Salad.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.